Sweet Black Pepper Bratwursts |Cooking With Amanda

This post and recipe are sponsored by Stubb's Barbecue Sauces. Thank you for supporting them, and our contributors!

Something tells me it's football season. The leaves are falling off the trees, my husband has been glued to the TV, and well, my friend told me it was football season when I asked what our husbands have been doing on their cell phones all the time lately (it's Fantasy Football time). I may not have a clue when it comes to sports, but food to eat while watching sports? Now, that I get. I'm your girl for snack foods.

I love the challenge of coming up with tailgating food. It has to be hearty because sometimes it's cold in the places where people tailgate. It must be easy to make, because sometimes people drink lots of beer during tailgating. And finally, it has to travel well. Enter food on sticks! It's not just for the State Fair!

These deconstructed bratwurst skewers are made of chunks of your favorite brats, a rainbow of peppers, and a healthy dose of Stubb's Sweet Black Pepper Anytime Sauce. You can serve the skewers 'as-is' or slide everything out into an awaiting hot dog bun. It's your call. Either way you look at it, you need just three ingredients for this hearty entree for your tailgate. Ok, four ingredients if you include buns!

I use Stubb's Sweet Black Pepper Anytime Sauce to brush on the brats while they cook, but I also recommend another little drizzle after everything comes off the grill. If you've still got some left in the bottle, you can serve it along side and watch people douse everything on their plates with it. It's got such great flavor—it's spicy, sweet, tangy, and everything I love in a great sauce that doubles as a marinade or basting sauce.

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Sweet Black Pepper Bratwursts Recipe

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Ingredients

1 tablespoon canola oil, or any neutral oil
5-6 bratwursts, (one package) - use your favorite!
5 multi-colored bell peppers
3/4 cup stubb's sweet black pepper anytime sauce
6 whole wheat hot dog buns
mustard, for serving - optional

Directions

First, soak 10 wooden skewers in cold water for 15 minutes. You could also use metal skewers and skip this step.
Preheat a clean grill to high heat.
Using a paper towel, brush the oil on the grates.
Turn the heat down to medium-high.
Meanwhile, slice each pepper in half. Make 3 large lobes from each half, and then slice in half. Each pepper will yield 12 chunks.
Dice the brats into 3 chunks for each link.
Thread the peppers and brats onto the skewers. You'll have extra peppers, so make a few skewers of just peppers.
Grill the skewers on both sides for 4-5 minutes each. Brush the skewers generously with the Sweet Black Pepper Anytime Sauce while they cook. Test the brats for doneness--pork needs to be cooked to an internal temperature of 145°F minimum.
Slice the hotdog buns open and warm them on the other side of the grill.
Slide the grilled peppers and brats into the awaiting warm buns, and serve with mustard for dipping.